Entrée

Skillet Herb and Mushroom Chicken

8 pieces chicken (either a whole cut-up fryer or pieces of your choice)

2 tablespoons butter

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup white cooking wine

4 green onions (scallions), sliced thin

½ cup tomatoes, diced

16 oz mushrooms, sliced

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary leaves

½ cup water

2 tablespoons flour

½ cup sour cream

Melt butter in large skillet over medium-high heat.

Season chicken with salt and pepper; place chicken in the skillet in a single layer.

Brown chicken on both sides, ~10 minutes.

Reduce heat to low; add wine; cover skillet; simmer 20 minutes.

Transfer chicken to a warm plate.

Raise heat to medium-high; add water and vegetables to skillet; sprinkle flour over vegetables; mix well; cook until vegetables soften, ~5 minutes.

Add sour cream; mix well; remove from heat and cover. Let rest ~5 minutes

1 tablespoon fresh herb ≈ 1 teaspoon dried herb